Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (4)
Egg Mayonnaise Recipe
NUTRITION · PER SERVING29M COOK
CAL 12%·PRO 19%
CARBS 2G3% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 22G80% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Finely chopped hard-boiled eggs mixed with mayonnaise and watercress, traditionally used as a sandwich filling. A classic British preparation with a tangy, creamy texture.
condimentbritish🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 6 large eggs at room temperature
- 3 tablespoons chopped cress
- 5 tablespoons full fat mayonnaise (storebought or homemade)
- 2 tablespoons full fat salad cream (see notes)
- ¼ tsp salt
- 1/8 tsp white pepper
At a glance
PER SERVING · TIME 29M
CAL 12%·PRO 19%
CARBS 2G3% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 22G80% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 9m
- Sodium
- 401mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 120mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.